Roper's Ribs — Restaurant in Flordell Hills

I am 20 minutes past eating a half slab of baby back ribs and half an order of rib tips, sitting in the parking lot of an abandoned supermarket across the street. I am trying to process what just happened.

There are moments in any serious carnivore's life that force recalibration, and eating at Roper's has just done that for me.

Having eaten and loved Pappy's on a trip a month ago, I was eager to try another STL staple and examine what made my experience at Pappy's so good. My visit to Roper's wasn't so much of an attempt to compare and declare a winner as it was my attempt to understand a region's art. Like viviting the Met and the Guggengeim might be on a trip to NY.

It does no good to declare a winner here. What's the use? Both Pappy's and Roper's put to shame any chain's sad attempt at ribs.

But Roper's transcends. The air in the tiny restaurant is saturated with all of the best parts of smoke's aroma without being overpowering and stifling. I can still smell the stuff on my sweatshirt.

Now, the ribs: The bark is firm yet giving and is slightly charred and caramalized, giving IMHO Roper's its edge over Pappy's - without sauce, Pappy's can get slightly dry and lacks Roper's intoxicating sweetness. The sauce serves to compliment, not to hide meat that isn't up to snuff.

The meat is juicy, cooked to a fall off the bone tenderness that simply makes you sit back and laugh. How is this possible? And why can't anyone else do it?

It is meat so good that your brain shuts off and you stare at each bite in reverence and awe just before indulging. It's that good. ...

Definitely some of the best ribs I've ever had. You will need lots of paper towels and napkins but be prepared for the really incredible taste! The concept of "St. Louis style" ribs is certainly confusing because this city is known for barbecue and the most famous barbeque places in town are Texas style, Memphis style, or mix-matched with a variety of styles. I've been looking to get my hands on, let alone, understand true St. Louis style ribs...though hear me right, the famous places for barbecue in this city are absolutely incredible. After a lot of research, it had often gotten even more confusing because St. Louis style cut of ribs (very popular and common across the country) and "St. Louis style" are two very different things but seem to be often used accidentally interchangeably. I knew heavy on the special STL BBQ sauce and grilled is a huge part of the real style, yet I couldn't find this anywhere. But, in my research, it was eventually clear that Roper's Ribs likely had the real deal of this style. I visited. I ate. I was wowed. These fine folks are clearly the real deal go-to for authentic "St. Louis style" ribs and it's oh-so-very delicious! Unbelievable! It's also clearly a beacon of African-American culinary heritage of this city, on the map for many and unknown to others. Somebody needs to tell somebody about this place! They sure...

My husband picked me up a 6 piece shrimp dinner after 6pm today, the shrimp and the fries were old and reheated!!! This is the 3rd time this has happened and I thought I need to share!! Ridiculous!!! I would like to get a fresh order or him get his money back! His name is Larry Mckissic, he has order BBQ from there and I have shrimp, but in the past and this happened, I'm 68 and this just brought back the memory of why I stopped eat there! I want to show the picture, it's not giving me that option on here, I was hungry and did eat the shrimp after peeling away the over cooked batter, they were very dry of course and the fries were not eatable!! I called this place back instead of an apology for this mess I was sold, I was asked why would I want to order from them again? My answer was that in the distant pass I have gotten a fresh order and was hoping that could happen again!!! Well I'll find somewhere else! That should have been a much different response! I guess these people have clear entitlement issues and don't...